Tuesday, September 9, 2008

Easy Healthy Fajitas with Black Bean & Roasted Corn Salad

Bored of stir fry and pasta? Try fajitas at home, they really aren't that hard and are in fact quite good for you if you lay off the fat, sour cream and too many tortillas:)

Having spent the weekend in the northeast, I was craving a bit of Tex-Mex and given the amount of bell peppers and roasted corn I still had left over from last weekend's BBQ, this recipe seemed perfect for today. I didn't cook yesterday as I was stuck thousands of feet in the air flying back from Boston where I had a phenomenal time at the IMS08 Conference all about social media and inbound marketing:)

Chicken Fajitas
  • 1 tsp Olive Oil
  • 2 Chicken Breasts, sliced fajita style (2 inches long by 1/4 inch wide)
  • Fajita Marinade (prepared) - I like Claude's Red Chile Fajita Marinade or
  • Make your own with Lime Juice, Garlic, Red Chili Powder, Salt and a bit of sugar
  • 2 Bell Peppers, ideally Red & Yellow, but whatever you have handy will work fine, sliced
  • 1/4 Red Onion, optional, sliced
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • Salt & Pepper to taste
  • 2 Whole Wheat Tortillas, I like the South Beach Diet ones - pretty tasty when heated up
  • 2 Tbsp of your favorite salsa
  • Red Cabbage garnish, optional, adds color, crunch & vitamins...

Black Bean & Roasted Corn Salsa
  • 1 Ear of Corn Roasted, or 1 cup defrosted frozen corn (plain, not buttered)
  • 1 can Black Beans, Goya are my fave, drained and rinsed with water to remove excess salt
  • 10-15 Cherry Tomatoes or 1 small Tomato diced
  • 2 Slices Red onion, chopped finely
  • Fresh or Gourmet Garden Tube Cilantro
  • 1 tsp Cumin
  • Lime Juice, Salt & Pepper to taste

Heat your non-stick pan on medium high with the oil in the pan. Drain the chicken breast, reserving the marinating sauce, and sear it on both sides, about 2-3 minutes per side. You may have to drain the liquid at some point to keep the chicken browning. Remove from the pan and reserve on a plate. If you need more oil, add a tiny bit more, saute onions for 1 minute. Add bell peppers and saute until browned, 3-4 minutes.

While you cook these items, combine the salsa ingredients in a bowl and mix, seasoning with the lime, S&P until you like the flavor.

Once the veggies are mostly cooked, add the chicken back to the pan and pour any reserved marinade on the mix, adding the remaining spices. Reduce heat and cover to let simmer and cook trough.

Heat a small pan to warm two tortillas on each side. Serve chicken fajita mixture on an open faced tortilla, top with chopped red cabbage for crunchiness and a bit of salsa to taste. Add your black bean and corn salad, top with a sprig of cilantro and voila! Tex Mex in under thirty minutes:)))

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